Lactic acid bacteria, (LAB) the work-horses of lacto-fermented foods, have very complex nutritional needs, including the need for minerals.
“…investigations have shown that potassium is required for growth of Streptococcus faecalis, and Lactobacillus casei, while magnesium and manganese are essential for growth of Lactobacillus plantarum and is Lactobacillus casein, and various other lactic acid bacteria.” Orla-Jensen, S., K. Danske Vidensk. Selak., Biol. Skrifter, 2, No. 3, 1943
Minerals increase the strength and power of the LAB. And one of the best, most traditional, time-honored sources of minerals has always been salt – ocean brine or rock salt.
|by Kathleen in Tips | Permalink|
Did you know...
The Greek, Pliny the Elder, in the first Century B.C. was one of the first in recorded history to mention sauerkraut
Don’t give up on getting children to eat more lacto-fermented veggies than pickled cucumbers! Out of the mouth of my 4 1/2-year-old, Daniel, my most avid fermented food avoider, as he was eating his lunch earlier today, “Oh, bother! I forgot to have a bite of kraut!”
… and yes, I gave him some kraut as I tried to very subtly pick my jaw up off the floor …